It is too HOT to cook!

I am sick of this heat!  I thought I was used to heat after living in Houston for 15 years but it is seriously hotter here in Tulsa! We have had record heat here – like weeks of over 104! That is hot. So, I am not turning on the oven or even the stove. We enjoyed our dinner tonight so I wanted to share this recipe. It was a recipe I tore out of a magazine – and unfortunately I do not know which magazine it was!!

Refreshing Shrimp Salad

Start with romaine

Now sprinkle diced celery, chopped tomatoes and onions

Add your shrimp. I used frozen shrimp that had already been cooked

It’s time for the dressing

Oh and of course garnish with lemons! It is all about the presentation. Please take time to do this step. I even do this just for my husband and me. It makes the plate prettier and I think it is worth the time.

Here’s the recipe:

Step 1.  Shrimp Sauce/Dressing

1 cup mayo

3 T of ketchup

2 t. mustard

2 t. lemon juice

1 t. Worcestershire sauce

1 t. garlic powder

Place in your fridge. I actually had my act together and made this earlier in the day. So all the little flavors got to know each other all afternoon in the fridge – as they say…………let the flavors “marry”. You can double this if you’re making it for more people.


Step 2. Putting the  Shrimp Salad together (according to my recipe)

1 pound boiled shrimp

1/4 cup celery

2 T minced onion ( I used red onion)

1 1/4 cups shrimp sauce

1 head iceberg lettuce, shredded. (Yuck, I never ever use iceberg – NEVER. It has zero nutritional value. It is like water. I use romaine  – it is pretty, green and much more pleasing to the eye)

3-4 tomatoes – diced!  Hopefully you have a garden and can use fresh.

Garnish with fresh chives. Oops I forgot this step! Oh, darn! My picture would of been better with a bit of chives sprinkled about!!